All pots and pans, except for those made of stainless steel, should be washed by hand rather than in the dishwasher. Here are some expert pointers.
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Line the sink with a rubber or plastic mat so the botoms of pots do not mark or damage the sink.
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Scrape food with a rubber spatula. If the pot or pan is especially greasy, wipe it out with a paper towel.
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Rinse each pot or pan under hot water and set to the side of the sink.
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Fill a plastic tub or the sink with hot water and a few squirts of dishwashing liquid.
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Wash one pot or pan at a time, tackling stuck-on food with a pot scrubber or a plastic or nylon pad (the exception to this rule is nonstick cookware, which should not be cleaned with abrasives of any sort).
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But not too hard. A mildly abrasive cleanser, such as Bon Ami, can effectively clean stainless-steel and aluminum pots and pans. Don't use it routinely, however, as over time it can create a fine network of scratches.